Easy Marinated Olives with Rosemary, Garlic and Lemon
A delicious blend of Italian and Greek olives marinates in olive oil infused with fresh herbs, lemon and plenty of garlic. Making marinated olives at home couldn't be easier, and they're perfect for everyday snacking, holiday entertaining, all of your charcuterie and cheese board needs, or to offer as a showstopping hostess gift.
Ingredients
- 1 pound mixed olives , drained and rinsed (I love Gigante and Calamata olives!)
- 4 cloves garlic, thinly sliced
- 2 sprigs rosemary
- 8-10 sprigs thyme
- 1 bay leaf
- lemon rind from ½ lemon
- optional: 1 teaspoon crushed red chili flakes
- 1 cup olive oil
Instructions
Layer the olives, garlic, herbs, bay leaf, lemon rind, and chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil.
Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week.
2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!
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